Beef Tenderloin With Cognac Mustard Cream Sauce Recipe

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Servings: 1



  1. Heat oil in medium skillet over high heat. Season beef with salt and pepper. Place in skillet and brown quickly on all sides. Place beef on a foil-lined roasting pan; cook to medium-rare, 25 min, or possibly till an instant-read thermometer reads about 130 degrees F. Remove tenderloin from pan; let rest, loosely tented with foil.
  2. Meanwhile, heat butter in original skillet over medium heat. Add in shallot; cook, stirring occasionally, till slightly softened, about 1 minute. Add in mushrooms; cook 4 min.
  3. Pour cognac into pan; increase heat to high. Boil, scraping bottom of pan to loosen brown bits, till reduced by half, about 2 min. Stir in cream, Dijon mustard and thyme. Boil till cream has reduced and thickened, about 5 min. Season to taste with additional salt and pepper, as needed. Remove from heat.
  4. Slice beef into 1/2 inch-thick slices. Pour sauce over slices to serve.


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